Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2000-11-13
2001-11-06
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S555000, C426S549000, C426S560000, C426S638000, C426S640000, C426S650000
Reexamination Certificate
active
06312752
ABSTRACT:
BACKGROUND OF THE INVENTION
Edible fat based, flavoured fat systems suitable for use in baked goods and snacks are known from U.S. Pat. No. 5,431,945 or U.S. Pat. No. 4,356,643 or U.S. Pat. No. 5,447,735. From these documents butter based fat flakes are disclosed in U.S. '945. These flakes are free of sugar and contain a lot of predried butter fat and high contents of dried milk solids. Particulars of the fats that can be applied are not given, all that is said about the nature of the fats that can be applied is that they are related to butter fat. According to U.S. '643 cheese based flakes can be obtained along lines that are very similar to the lines set out above for U.S. '945. These flakes contain high levels of dried cheese solids while the fats that can be applied are the same or very similar to the fats according to above U.S. '945. According to U.S. '735 cinnamon based flakes can be obtained that contain large amounts of granulated sugar while the fat is again a butter fat or a fat, closely related to butter fat.
The processing of the flakes in all three above US documents is very complicated and require a tempering step which is costly and difficult to perform in practise. We therefore performed a study to find out whether we could find compositions for the flakes, in particular for the fat in the flakes that would enable an easier processing. During this study we found that one of the main problems related with the use of butter fat or butter fat related fats is the slow crystallisation rate of the fats. Because of this slow crystallisation rate a tempering step had to be used. We found that if the fats display a (Crystal-5)-value of at least 40%, (crystal-5 being the amount of crystallised fat, obtained after cooling the fat to 20° C. for 5 minutes) and have a specific ratio between Crystal-5 and its N
20
-value this tempering can be avoided and improved products can be obtained in a shorter time while using easier processing. Simultaneously our novel bakery products, made from these flakes, displayed an excellent snap.
GB 2 176 143 discloses fat flakes or fat granules, wherein the fat applied is selected from margarine, butter or lard (p.1,1.13-14). These flakes are used for cooking purposes and not as an ingredient for the preparation of bakery products, wherein the flakes must give a good flavour boost and must provide the bakery products with a good snap. As margarine and butter are fat emulsions containing about 20 wt % of water the use thereof in flakes that contain sugars is very limited because the sugars will be dissolved in the water phase of the fat emulsion and cannot contribute to the flavour boost nor to the snap of the products. Moreover the use of butter also has the drawbacks set out above. Lard is a fat that is relatively soft and has a low crystal-5 value, therefore the use thereof in flakes will lead to unacceptable products.
U.S. Pat. No. 4,045,588 concerns with the use of fats with at least 40% polyunsaturated fatty acids for margarines. Nothing is disclosed about the use of these fats in fat flakes for bakery applications that are supposed to provide a flavour boost and a snap. Moreover the fats according to this document have relatively high trans contents that we prefer to avoid.
SUMMARY OF THE INVENTION
Therefore our invention in the first instance concerns edible fat based, flavoured fat systems suitable for use in baked goods and snacks comprising:
0 to 2 wt % of moisture;
1 to 15 wt % of a flavouring system;
25 to 90 wt % of a bakery compatible fat having a triglyceride composition such that the fat displays a ratio (Crystal 5:N20) i.e. a ratio between the amount of crystallised fat obtained after cooling the fat to 20° C. for 5 minutes (=Crystal 5) using a cooling bath of about 20° C. and the N-value obtained by NMR pulse on a non-stabilised fat at 20° C. (=N20) of more than 0.55, preferably more than 0.60 and preferably also such that it comprises the triglycerides H3, H2M and H2E in a total amount (H3+H2M+H2E) of more than 30 wt % (on total glycerides present), preferably more than 35 wt % and the triglycerides H2U in an amount of less than 25 wt % (on total glycerides), the balance being other glycerides based on H,M,U and E, wherein H=saturated fatty acid with 16-24 C-atoms; M=saturated fatty acids with 10-14 c-atoms; E=elaidic acid and U=mainly cis unsaturated fatty acids with at least 18 C-atoms
0 to 80 wt % of sugar;
0 to 70 wt % of a filler material;
which edible fat based systems have a particle size between 0.05 mm and 2.5 cm.
These products displayed excellent crystallisation behaviour.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The amount of crystallised fat obtained after crystallisation for 5 min at 20° C. is the amount of fat that is crystallised, after the fat is melted at 60° C. in NMR-tubes and kept at 60° C. for 1 hour and then cooled from a temperature of 60° C. to 20° C. while the time is counted from the moment the cooling is started.
The N20 value is the solid fat content for the fat as measured by well known NMR pulse measurement on a fat that is not stabilised i.e. the fat was subjected to the following T-regime prior to measuring the N value: the fat is melted at 60° C. and kept at 60° C. for 1 hour, the fat is then cooled to 0° C. and kept at 0° C. for 30 min, then the fat is heated to 20° C. and kept thereon for 1 hr prior to measuring the solid fat content at 20° C.
Although all sugars can be applied in our products we have a preference for one or more of the following sugars: sucrose, dextrose, fructose and glucose.
The fats that can be used in our invention in fact can be selected from the group consisting of partially and fully hardened vegetable oils, in particular partially hardened soybean oil, partially hardened cotton seed oil, partially hardened sunflower oil, partially hardened rape seed oil, partially hardened palm oil, blends thereof with liquid oils and interesterified mixtures thereof as long as these fats display the (Crystal 5:N20) ratio. Preferred fats are fats that are composed of natural ingredients and that are free of GM fats.
By using above fat systems we also found that it is possible now to use all kind of flavouring system. This is very beneficial over the technology disclosed in U.S. '735 wherein the flavouring system must be a solid system.
Therefore according to another embodiment of our invention it is now possible to select the flavouring system from the group consisting of natural flavours from fruit like oranges, strawberries, raspberries, blueberries, goose berries, redberries, blackberries, apples, pears, peaches, apricots, from nuts, like walnuts, hazelnuts, from spices or herbs like cinnamon, ginger, nutmeg, cloves, allspice, maple sugar, dehydrated maple syrup, from edible acids like citric acid, malic acid or lactic acid, from synthetic flavours imitating above natural flavours, from butter, from cheese, or mixtures thereof. These systems then can be used as one of the following systems: as finely divided solid flavours; or as finely divided solid or liquid flavours on a solid carrier, or as liquid flavours, or as microcapsules containing a solid, or liquid, or gaseous flavour.
The filler that can be present in our compositions is used to structure the flakes while not or hardly contributing to the caloric value of the flakes. Fillers that can be applied can be selected from the group consisting of flour, starches (natural and modified), gums, hydrocolloids, maltodextrin, fibres, butter milk powder, skimmed milk powder, whey powder, and cellulose.
In addition to above components also savory components can be present. Examples hereof are savory culinary aids such as tomato, meat products such as ham or pepperoni, garlic, and olive oil. Moreover, also functional food components, i.e. food components with a health benefit can be added to the flakes.
Emulsifiers, such as lecithin, SSL, tweens or casinates can be added to the flakes in amounts of 0.2 to 5 wt % in order to improve the oral mouthfe
Irvine Shirley
Lansbergen Gabriel Jacobus T.
Paden Carolyn
Pillsbury & Winthrop LLP
Unilever Patent
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